Clos de Tart Grand Cru Domaine du Clos de Tart 2016

Wineadvocate

The superb 2016 Clos de Tart Grand Cru confirms the promise it showed from barrel, unfurling in the glass with a striking bouquet of raspberries, rose petals, blood orange, black tea, spices and smoked meats. On the palate, the wine is full-bodied, pure and ample, with a deep core of vibrant, searingly intense fruit that entirely cloaks its structuring chassis of satiny tannin, concluding with a long and captivatingly floral finish. More elegant and transparent than the richer and fleshier 2015, this is an exceptional vintage for Clos de Tart. That there are fully 27,000 bottles makes this one of Burgundy's rare confluence of quality and quantity. - WK 01/2019

Vinous

The 2016 Clos de Tart Grand Cru, cropped at 35hl/ha, is the first year farmed biodynamically. This was completely breathtaking in barrel, and now, in bottle, nothing has changed in that respect. It has an ineffably complex bouquet, not as intense as it showed in barrel yet extremely deep and cerebral, black fruit mingling with forest floor, crushed stone and a touch of sea spray. The palate is perfectly balanced with a deceivingly understated entry, before a wave of black and red fruit crashes over the senses. It is framed by supremely fine tannin, the intensity building toward a crescendo as it fans out. The aftertaste is unbelievably long, remaining in the mouth 60 seconds after the wine has departed. The best ever - simple as that. Tasted at Clos de Tart. - NM 11/2018

Morris

Fine medium deep red, more crimson than purple, consistent with the past. There is a really complex nose to be teased out. A little touch of old rose, a little bit of strawberry, more fresh than crushed, more ethereal and less overtly managed than before, with good underlying red fruit. No black fruit here at all. Graceful pure silk texture, some liquorice on the palate though the fruit remains red, light but fine acidity, tannins completely silky, pure and persistent. Lovely lacy detail throughout. Bravo. Tasted: October 2017.

Degustation